marathi recipes
Kothimbir vadi-Coriander Patties ( micro-oven)
Kothimbir vadi One more favorite Maharashtrian snack made from coriander leaves and chickpea flour.
Kothimbir vadi can be served as snacks or an appetizier for lunch/dinner.
It can be served with any chutney or ketchup.
Prep time:20 mins
Cooking time: 10 mins
Serves: 4
Ingredients
For Dough
1 or 1½ cups of chopped coriander/cilantro leaves(2 bunches)
2 cups of besan – chickpea flour (add more if required)
½ tablespoon turmeric powder
2-3 green chillies paste(add more if prefer having spicy)
4 cloves of garlic paste
1 tablespoon sesame seeds
¼ or ½ cups water
a pinch of hing
salt as required
For cooking
¼- ½ Cup oil to fry
Method
Combine all the ingredients together in a bowl and knead to make a firm, smooth dough.
Shape it into a cylindrical roll .
Apply oil at the base and sides of a microwave safe cooker or bowl.
Cover it with its lid or a microwave safe lid.
Microwave on high for 3 to 5 minutes or till done.
The mixture should be cooked and firm.
Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
Let it cool.
Then remove the steamed cylindrical roll on a tray and cut it into oval shaped.
Shallow fry or pan fry in hot oil till crisp and browned.
Serve Kothimbir Vadi hot with green chutney or tomato sauce or you can it have it just with tea/coffee.
Tip
If you don’t have microwave or microwave bowl you can even steam it in gas steamer.
Healthy tips to avoid frying you can just have the steamed vadi instead ,even the steamed vadi’s tastes good the only thing will be missing its the crunchy taste
Bharleli Mirchi/Stuffed Mirchi/Stuffed Banana Pepper
Bharli Mirchi is again of the popular Maharashtrian Style Stuffed Green Chillies deep fried using the besan batter.
My mom used to make all type of bajjis at home like onion , potato and many more but among all,this exceptional bharleli mirchi
is my favorite as the tangy, spicy stuffed mirchi can be eaten with dal-rice (varan-bhaat) or roti.
In this recipe, I have used roasted peanut powder and red chilli powder as the stuffing.
Since I do not get the small mirchi here, I chose to make use of the banana pepper and since the flavor of banana pepper is not too hot , it served as perfect side dish with dal rice for kids too 🙂
So the first experiment with banana pepper turned out to be good light side dish for my family.
Do try this recipe , its very simple and easy to cook . For detail do watch you tube video.
If you like the recipe please leave your valuable feedback and also subscribe to my channel for more such yummy recipes.
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 4
Ingredients
For stuffing
3 big size Mirchi
1/2 cup roasted n coarsely powdered peanut
1/2 cup finely chopped coriander
1 tbsp minced garlic
1 tsp Red Chilli Powder
1 tsp salt
For the outer covering
3/4 cup besan (Bengal gram flour)
1/2 tsp of red chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
salt to taste
oil for cooking
Directions || How to make mirchi stuffing
In a mixing bowl, add powdered peanuts,chopped coriander,chilli powder,garlic and salt and mix well.
Keep the masala aside.
Now make one vertical cuts in each mirchi from the top towards the stem but do not cut through and through.
The mirchi must stay intact.
Stuff each mirchi with a pinch of salt and good amount of the masala.
Direction || to prepare the outer covering
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each stuffed mirchi into the batter and allow it to coat the mixture well .
Make sure the batter is thick and evenly coated around the mirchi.
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Marathi style chicken rassa/kalvan/curry
Maharashtrian style chicken ke kalvan/rassa or chicken curry is mindblowing curry which is prepared with onions , grated coconut,tomatoes and special kala masala.This chicken is prepared in famous kala masala(black masala) which is very popular Khandesh region.This ‘khandeshi’ style of cooking is famous in north maharashtra including cities like Dhule,Jalgoan.
I will be sharing the recipe of Kala Masala in my next blog, kala masala is used in many famous curries like rassa or amti.
It’s again one of my favorite recipe from my mom’s kitchen , nothing can beat the taste.
This spicy aromatic chicken gravy is mostly either rice,bhakri’s or chapati’s.Do try this recipe at home and let me know experience 🙂
Preparation time : 15-20 mins
Cooking time : 30-35 mins
Serves : 4
Ingredients
500 gm Chicken cut into medium size pieces and washed thoroughly
1 finely chopped Onions
1 finely chopped tomato
½ tsp Turmeric powder
1 tsp Ginger-garlic paste
Salt to taste
2 tbsp Oil
For chicken masala
2 bay leaf
3-4 black pepper
3-4 cloves
2 medium size Onion
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp Dry grated coconut
1 finely chopped tomatoes
1 tsp garam masala powder
1 tsp marathi kala masala
1 tsp red chilli powder
1 tsp marathi chicken masala
Some fresh coriander
1/2 cup water
2 tsp salt
Direction || How to prepare Marathi style chicken rassa/curry
To prepare chicken stock
In a pressure cooker, heat 1 tbsp of oil. Once oil is hot enough, add finely chopped onion and sauté till it turns golden brown.
Now add finely chopped tomatoes, once the tomatoes gets mixed well,add chicken pieces and salt to taste.
Then add ginger-garlic paste and turmeric powder. Saute till raw smell from ginger-garlic goes away.
Add finely chopped coriander and add around 1 cup of water,put the lid on.Cook until just 3 whistles as chicken doesn’t take long time to cook.
To prepare chicken masala
Meanwhile a big vessel, heat 2 tbsp of oil. Add bay leaves,black pepper,cloves.
saute it well till you get a nice spice aroma and then add chopped onion,salt and sauté till translucent.
Next add ginger,garlic and saute till raw smell from ginger-garlic goes away.
Add coconut slices and saute it till it turns golden brown.
Add tomatoes , red chilli powder,garam masala and marathi kala masala and salt to it.
Add few coriander and turns off the gas.
Add all the roasted masala to the blender and blend it well till smooth paste.
To prepare Chicken Rassa/Kalvan
Add oil and once oil turns hot , add the grounded masala to the oil.
Mix well and cook until oil starts to leave from masala.
Now add boiled chicken pieces and the chicken stock and reduce the heat to low.
Allow curry/rassa to simmer for 10-15 minutes until oil (kat) floats on top.
Switch off the heat. Serve hot with bhakri (jowar roti) or plain rice along with the lemon wedges and onions.
Left over Chapathi Chivda
Do you always seem to have leftover chapati lying in the kitchen and you don’t want to waste them, no need to worry !!! You can prepare a light snack or breakfast from these leftover chapati. It is very crispy and tasty and filling.
Ingredients
4 left over or fresh chapati’s
1 tsp cumin powder
5 cloves of garlic
1 tsp turmeric powder
2 green chillies
For tempering
1 tsp mustard seeds
2 onions chopped
5 to 6 curry leaves (kadi patta)
Coriander leaves to garnish
salt to taste
oil for cooking
Directions || How to prepare Chapati chivda
Put chapati’s in the grinder and ground them coarsely.
Add green chilies , garlic , cumin seeds ,turmeric powder and salt in chapati pieces and grind it well in the grinder.
Heat oil in the pan. Add mustard seeds and curry leaves and allow it to crackle.
Then add chopped onion and saute it till golden brown.
Then add Chapati mixture,and salt and mix well and fry till it become crispy.
Garnish it with Coriander leaves and serve hot with tea.
Masala fried Baigan/Vangi(Eggplant)
Baigan known as Vangi in marathi or Eggplant in english . Masala fried baigan is a very common dish all over India.
My kids and husband both are not fond of baigan so I thought of trying something new with it,which can attract them 🙂 hence I scooped the fried Baigan’s with curd/dahi and it turned out to be yum yum yummy.
You can serve your family this dish as a snacks or a side dish with dal and rice.
Trust me your family will surely enjoy it especially kids as curd(yogurt) is every kids weak point or you can say “favorite” 🙂
Prep Time : 10 minutes
Cook time : 15-20 minutes
Serve : 4
Ingredients for Fried Baingan
1 large Vangi/Brinjal(eggplant) round
1 teaspoon Coriander powder
1/4 teaspoon Asafoetida (hing)
1/4 teaspoon Turmeric powder
3/4 teaspoon Red chilli powder
2 tablespoons Gram flour (besan)
1 teaspoon chat masala
Salt to taste
Oil for shallow frying
Hung yogurt and green coriander for topping
Direction || How to prepare fried Baigan/Vangi.
Cut brinjal into thick slices. Make criss-cross incisions on them. Sprinkle salt on both sides and rub well.
Put coriander powder, asafoetida, turmeric powder, red chilli powder ,gram flour and chat masala in a bowl and mix well.
Coat the brinjals with the mixed powder and dust the excess powder.
Heat oil in a non-stick pan, add brinjals and shallow-fry for two-three minutes on each side or till they become golden. Drain on absorbent paper.
Arrange them on a serving plate ,top it with hung curd and coriander leaves and serve hot.
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